Directions:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
- Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
- Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.07 Kcal (1734 kJ) | ||
| Calories from fat | 212.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.56g | 36% | |
|---|---|---|---|
| Cholesterol | 95.19mg | 32% | |
| Sodium | 718.28mg | 30% | |
| Potassium | 950.63mg | 20% | |
| Total Carbs | 22.23g | 7% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 31.59g | 63% | |
| Vitamin C | 101.1mg | 168% | |
| Iron | 3.1mg | 17% | |
| Calcium | 210.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 102.51 Kcal (429 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 36% | |
|---|---|---|---|
| Cholesterol | 23.56mg | 32% | |
| Sodium | 177.81mg | 30% | |
| Potassium | 235.33mg | 20% | |
| Total Carbs | 5.5g | 7% | |
| Sugars | 1.51g | 24% | |
| Dietary Fiber | 1.63g | 26% | |
| Protein | 7.82g | 63% | |
| Vitamin C | 25mg | 168% | |
| Iron | 0.8mg | 17% | |
| Calcium | 52.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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